Remove from heat. Strain through a cheesecloth-lined colander; discard vegetables. If using immediately, skim fat. Or, refrigerate 8 hours or overnight; remove fat from surface. Broth can be covered and refrigerated up to 3 days or frozen up to 4 to 6 months.Yield: 5-1/2 cups.

Originally published as Vegetable Broth in The Taste of Home Cookbook
2006, p57